Seasonable Rhubarb works well in crumble but can also be used to add flavour to Gin.
Sugar is used to help draw juices out of the rhubarb, so the flavour is more like the Rhubarb in a rhubarb and custard sweet than in a sharper crumble.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 7200 mins | mins | 7200 mins |
Ingredients
- 6 thick Rhubarb Stalks
- 400g granulated sugar
- 1l Gin
- 2 large sealable jars
Method
- Wash the rhubarb and remove the leaves
- Cut the rhubarb into 3cm chunks
- Split across the two jars
- Split the sugar between the two jars
- Close lids and give both a good shake
- Leave for 24hrs so the sugar can dissolve in the juice of the rhubarb
- Split the gin between the jars (retain the bottle)
- Put the lid back on and shake around
- Leave for 3-4 days
- Pour through a sieve to remove the rhubarb
- Funnel back into the bottle